- Prep-time: / Ready In:
- Makes 1½ cups
- Serving size: 2 tablespoons
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The following recipe is a sneak peek from our new cookbook, Forks Over Knives: Flavor! Find more exclusive recipes from the recently released book here.
Chimichurri is an Argentinian condiment made by blending fresh herbs and other seasonings—no cooking involved. It’s traditionally served as a dipping sauce for empanadas. I sometimes add kale to this recipe, which adds another nice layer of flavor in addition to bulking it up with green vegetables. If you want to try it that way, add two leaves of kale, stems removed and discarded, to this recipe. Use as a dipping sauce with empanadas, tortilla chips, or bread, or spoon into grain bowls, soups, and salads.
Ingredients
- 2½ packed cups fresh curly or flat-leaf parsley leaves and stems
- 1½ packed cups fresh cilantro leaves and stems
- 2 tablespoon white wine vinegar
- 1½ teaspoons fresh lemon juice
- 4 medium garlic cloves
- 1 jalapeño pepper, seeded (optional)
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Sea salt to taste
Instructions
- Combine all the ingredients in a food processor.
- Add ½ cup water and pulse until the herbs are finely chopped, adding more water as necessary to make a loose, spoonable sauce.
Per serving (2 tablespoons): 8 calories, 1.4 g carbohydrates, 0.5 g protein, 0.1 g total fat, 0 g saturated fat, 0 g cholesterol, 19 mg sodium, 0.5 g fiber, 0.2 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (4)
(0 from 0 votes)We had a cauliflower steak in a restaurant recently that had chimichurri Sauce on it. It was delicious. But I think not oil free. I'm going to try this recipe.
Sounds delish. I love how you added the jalapeño pepper. That's quite a twist! I'm a bit more of a traditional girl, love this <a href="https://chimichurri-sauce.com/how-to-make-chimichurri-sauce/" rel="nofollow ugc">chimichurri recipe</a>. Give it a try! Best
In Argentina, we don't use chimichurri as a dipping sauce for empanadas. Though it goes great with empanadas, that is something I have only seen in America. We use it as sauce for grilled meats. I like your recipe. Cheers :-)
How do you think this would taste over a baked sweet potato? We were served chimichurri over a sweet potato at a wedding, sure it had oil, but it was really good.